Taco Pizza

Servings: 6 ⟩⟩ Serving size: Two 3-inch slices

You will need
  • ½ pound ground beef
  • ½ packet taco seasoning
  • 1 (14-ounce) prebaked Italian pizza crust
  • ¼ cup taco sauce
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1½ cups shredded lettuce
  • 1 ripe tomato, chopped
  • Fat-free or reduced-fat sour cream
Shopping list
  • Ground beef
  • Taco seasoning packet
  • Prebaked Italian pizza crust
  • Taco sauce
  • Shredded reduced-fat Mexican blend cheese
  • Lettuce
  • Tomato
  • Fat-free or reduced-fat sour cream
Nutrients per serving
  • Calories 320
  • Total Fat 10g
    • Saturated Fat 4g
  • Cholesterol 35mg
  • Sodium 740mg
  • Total Carbohydrates 35g
    • Dietary Fiber 2g
    • Sugars 2g
  • Protein 19g
What to do
  1. Brown ground beef in large skillet. Drain excess fat.
  2. Add taco seasoning to ground beef according to package directions. (Note: You are making half the amount.)
  3. Drizzle taco sauce evenly over pizza crust.
  4. Spoon seasoned ground beef onto each pizza and spread evenly.
  5. Sprinkle cheese over pizza.
  6. Place pizza in skillet over medium heat. Cook 10-15 minutes or until crust is crisp and toppings are heated thoroughly. Check bottom of crust to prevent burning.
  7. Sprinkle lettuce and tomato over pizza.
  8. Serve with sour cream if desired.

Turn pizza into healthy choice

  1. Choose reduced-fat cheese instead of regular cheese to save calories and fat.
  2. Substitute lean meats, such as ham, chicken or turkey, for pepperoni and sausage.
  3. Load pizza with vegetables, such as corn, broccoli, spinach, green peppers and mushrooms. Cut vegetables into small pieces and let children put on pizza.
  4. Try whole-grain pizza crust, halves of whole-grain English muffins or halves of whole-grain bagels to increase fiber.
Be food safe
  • If several slices of pizza have been left out overnight, is the pizza still safe to eat? No.
  • Pizza and other cooked food should never be left out of refrigerator for more than two hours unless kept hot. This is true even if no meat is used.
  • Foodborne bacteria grow fastest at temperatures between 40oF and 140oF and can double in number every 20 minutes.